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Potato Salad
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Equal quantities of potato, beetroot, carrot, turnip, all cooked and laid in the salad-bowl with a sauce poured over, makes an excellent salad.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
422Calories
5 gProtein
41 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein4.8 g
Carbohydrates41 g
Fiber6 g
Sugars7.6 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium1182 mg
Potassium872 mg
Calcium59 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus131 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0.3 mcg
Vitamin E9.3 mg
Vitamin K7.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate51 mcg
Choline27 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 103. The excerpt below is the record exactly as published.
Potato Salad. — Any cold cooked potatoes, a little cooked beetroot. 1 teaspoon t'ul of chopped paisley, 2 tab espuonsful of s ilacl oil, 1 tablespoonful of vinegar, A cut onion, :} tcaspoouful of salt, \ teaspoon fu l pepper
Cook this with the app: pantry check, scaling, and the assistant.